Mascarpone Cheesecake

Tub of mascarpone waiting to be used sits in my fridge and was contemplating if I should do another batch of kunefe, or try out a cheesecake since I have cream cheese too which is expiring soon. Also have kids' leftover biscuits to clear. These kids will say I love this snack! And keep asking for more and you need to go find them cos you didn't know they'd finish them so fast, and when you actually do stock up at home, they moved on to another snack. So. I'm left with a packet of opened, unfinished Zoo biscuits.

Googled and found this recipe, so cheesecake it is! I did half the recipe and was more than enough still.

This is a keeper recipe, the cheesecake is not heavy, not cheesy and the crust is oh so GOOD. Lotus biscuits, even though only 2, made a difference and almonds too! Love the nutty flavour it gives to crusts.

In you go, zoo biscuits. No need for Graham crackers.

Cheesecake

250g cream cheese

250g mascarpone cheese (1 tub)

2 eggs

1/2 cup + 1 tbsp sugar

1 tsp vanilla essence

Lemon juice but I didn't have that

Crust

1/2 cup slivered almonds (they say slightly toasted but I didn't)

1/2 cup leftover biscuits (I used Lotus and Zoo biscuits)

2 tbsp sugar

1 tbsp melted butter

Using a mixer, mix up the cream cheese, mascarpone, sugar and vanilla. Add in eggs one at a time. Batter will be runny though! Set aside. Blend together the almonds, biscuits and sugar. Pour in melted butter and pulse again to form crumbs. I made my cheesecakes in cupcake form. Prepare the crust in the individual cups, compact them and bake at 180 degrees Celsius for about 10 to 12 minutes, until you can smell the divine smell of almond cookies. If it were one big tray I guess you'd need 12, but since mine were small versions so I stopped at 10. Pour the batter in, the cooled cups, bake at 170 degrees Celsius for 20 minutes bain marie method. The top should be cooked, and middle slightly jiggly. Let them cool, then refrigerate overnight.

This is me, eating the cheesecake after it's cooled but not refrigerated cos I can't wait. I haven't made cheesecake in a while now, I think this is by far the best recipe thus far. Crust goes well too!

Comments

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